JWA OLD WORLD BUTTER COOKIE BASE

Product Code: 10343

Cookie base used for making butter cookies. Packaged in 30 lb bag.

Ingredients

ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, POWDERED EGG YOLKS, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, POWDERED EGG WHITES, SALT, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), SODIUM STEAROYL LACTYLATE. CONTAINS: WHEAT, EGGS

Specifications

GTIN: 00750903103437
Kosher Certification: KOF-K
Kosher Status: DAIRY
Case Count: 1
Master Pack: CASE
Net Case Weight: 30 Lb.
Gross Case Weight: 30.6 Lb.
Case Cube: 0.926
Pallet Pattern: 5 Ti x 17 Hi (85 Cases/Pallet)
Serving Size: 30 GRAMS MIX
Shelf Life(Frozen): 210 DAY
Shelf Life(Refrigerated): 0 DAY
Shelf Life(Ambient): 210 DAY
Case Dimensions: 25 IN L x 4 IN H x 16 IN W
Master Unit Size: 30

Tips & handling

DIRECTIONS: THESE INSTRUCTIONS ARE ONLY A GUIDE; CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. LARGE BATCH SMALL BATCH OLD WORLD BUTTER COOKIE BASE 30 LB 10 LB *BUTTER 10 LB 8 OZ 3 LB 7 OZ WATER 3 LB 1 LB MEXICAN WEDDING COOKIE LARGE BATCH SMALL BATCH OLD WORLD BUTTER COOKIE BASE 30 LB 10 LB *BUTTER 9 LB 3 LB WATER 3 LB 1 LB CAKE FLOUR 3 LB 1 LB NUTS 3 LB 1 LB MIXING INSTRUCTIONS: (USING PADDLE): MIX 1 MINUTE IN LOW SPEED, SCRAPE BOWL, THEN CONTINUE MIXING FOR 1 MINUTE IN LOW SPEED. *BLEND BUTTER AND DRY INGREDIENTS UNTIL A PASTE IS FORMED, THEN ADD WATER. FOR: 3 SPEED MACHINE: USE SPEED 1 4 SPEED MACHINE: USE SPEED 2 DOUGH TEMPERATURE: 70 F MAKE UP: BUTTER COOKIE: WIRE CUT OR BAG OUT INTO DESIRED SHAPES. GARNISH WITH COLORED SUGAR. MEXICAN WEDDING COOKIE - FILLED: MOLD AND ROLL INTO 1" ROUND STRIPS. SCALE 1 OUNCE PIECES AND PLACE 6 X 4 ON A SILICONE PAPER LINED SHEET PAN. INDENT DEEPLY USING THE WOODED HANDLE OF A PASTRY WHEEL OR THE THUMB FINGER. FILL WITH COFFEE CAKE BAG-EEZ FILLING BEFORE BAKING OR CHOCOLATE ICING AFTER BAKING. MEXICIAN WEDDING COOKIE CRESCENT: ROLL THE 1 OUNCE PIECE OBLONG AND PLACE ON PAN FORMING A CRESCENT. ALL BAKED COOKIES CAN BE FINISHED WITH POWDERED SUGAR. BAKING TEMPERATURE: 375 F BAKING TIME: 10 TO 12 MINUTES, DEPENDING ON SCALING WEIGHT. WIRE CUT: 1-1/2" DIE: SCALE 1/2 TO 1 OZ 2" DIE: SCALE 1 TO 1-1/2 OZ

Storage

  • Frozen: 210 DAY
  • Refrigerated: 0 DAY
  • Ambient: 210 DAY

Allergens

eggs, wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 30 GRAMS MIX

Servings Per Container 453

Amount Per Serving
Calories 110 Calories from Fat 10
Nutrient % Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 150mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 0%
Sugar 11g
Protein 3g %
Vitamin A % Vitamin C 0%
Calcium 0% Iron 6%
Folate 8% Niacin 4%
Riboflavin 4% Thiamin 8%
Energy
Calories 382.8802
Kilojoules 1,601.9708
Calories from Fat 37.5419
Calories from Fat % 9.8051%
Calories from Saturated Fat 9.3276
Protein 8.3836 g
Carbohydrates 77.9510 g
Sugars 36.1518 g
Sugar Alcohol 0.0000 g
Water 7.5883 g
Fat 4.1713 g
Saturates 1.0364 g
Trans Fat 0.0395 g
Polyunsaturates 0.0000 g
Monounsaturates 0.0000 g
Cholesterol 46.6759 mg
Fiber 1.3849 mg
Minerals
Ash 1.9029 g
Calcium 19.4659 g
Iron 3.3171 g
Sodium 510.7172 g
Thiamin 0.4098 mg Riboflavin 0.2637 mg
Niacin 3.1650 mg Vitamin A 36.1537 iu
Vitamin C 0.0000 mg Folic Acid 107.6539 ug

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